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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Concho Valley Chicken Recipe

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This recipe for Concho Valley Chicken is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tablespoon vegetable oil
4 skinless, boneless chicken breast halves
2 green bell peppers, diced
1 medium onion, diced
Paprika, salt, ground black pepper, and Creole-Cajun seasoning to taste
1 (14 ounce) can diced tomatoes
1 (10 ounce) can diced tomatoes with green chilies
1 (32 ounce) container chicken broth
1 (14 ounce) box Kraft Minute Premium rice
2 cups shredded Monterey Jack cheese
1 (12 count) package flour tortillas
Directions:
Directions:
To cook at a campsite:
1. Grease Dutch oven with oil and preheat over 20 briquettes
2. Chop chicken breasts into small pieces
3. Sauté meat, along with bell pepper and onion, in hot Dutch oven
4. Sprinkle chicken with paprika, salt, black pepper and creole seasoning
5. Drain the cans of diced tomatoes and save the liquid. Add drained tomatoes to Dutch oven and mix with the chicken.
6. Once chicken and tomatoes are thoroughly heated, add chicken broth, rice, and the liquid drained from the tomatoes to the Dutch oven.
7. Mix well, cover, and let simmer until the rice has absorbed the liquid and becomes tender
8. Sprinkle shredded cheese over top of rice and chicken. Replace the lid on Dutch oven until cheese has melted.
9. Serve with warm tortillas

 

 

 

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